Directions

Line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with confectioners’ sugar.
In the bowl of an electric mixer beat the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium-high and beat until very creamy (about 2-3 minutes). Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls (about an hour).

Use a 1/2-inch scoop, portion the batter into ½- inch balls and place on the prepared pan. Chill while proceeding with the recipe.

Chocolate Coating: In a microwave safe bowl, melt the chocolate and shortening. Transfer melted chocolate to a piping bag.

Pipe a small amount of chocolate in 12 of the candy papers. Place a peppermint ball on top. Pipe chocolate over the peppermint mixture in a circular motion. Use the back of a small spoon to cover the filling, pulling up to create a small peak. Repeat with remaining 12 candy papers, re-melting chocolate if needed. Chill until firm.